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This quiz consists of 5 multiple choice and 5 short answer questions through Cereal, Doughs, and Batters.

Multiple Choice Questions

1. Which fruit does one make into raisins?
(a) Blueberries.
(b) Grapes.
(c) Raspberries.
(d) Cranberries.

2. What does one have to damage in cream to make butter?
(a) Git globule membranes.
(b) Hop globule membranes.
(c) Protein globule membranes.
(d) Fat globule membranes.

3. Which herb can be both sweet and bitter?
(a) Basil.
(b) Mint.
(c) Sage.
(d) Fennel.

4. Why does the author think meat is different than it has been in the past?
(a) It is leaner and younger.
(b) It has less blood content.
(c) It is older and tougher.
(d) It is more tender and fattier.

5. What is the title of the eleventh chapter?
(a) Veggies.
(b) Herbs.
(c) Carnivores.
(d) Seeds.

Short Answer Questions

1. What are custards made from?

2. What cooking method often results in tender cooked meat?

3. Why does the author think one should grill thin meat?

4. Which of the following is a pome fruit?

5. What does the author say is the most common shellfish?

(see the answer key)

This section contains 194 words (approx. 1 page at 300 words per page) View a FREE sample